BEEFY VEGETABLE SOUP
Beef and veggies come together in this one-pot soup - perfect for a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Fiber 5 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg
BEEF VEGETABLE SOUP
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
THE BEST BEEFY VEGETABLE SOUP
I did a lot of experimenting to come up with a Vegetable beef soup that I really like. Most seem very bland to me or loaded with tomato sauce. This has a little kick to it, but I would never call it "hot" and spicy. Just a mild something extra that you don't usually taste in regular versions of this soup. I prefer to make this in the crockpot. It freezes beautifully. Don't add potatoes until you plan to eat it (microwave, chop, and add), especially if you plan to freeze this dish. I have found that potatoes get mushy in frozen soups.
Provided by Laura in Texas
Categories Stocks
Time 16h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add the first 2 ingredients to the crockpot.Also add 1 can of v-8 spicy and 1 can beef both. (Save the remaining cans for the next step.) Cook on low overnight for approximately 8-9 hours. The meat should be fork tender by morning.
- The next morning, add the rest of the ingredients to the crockpot including the remaining can of v-8 spicy and beef broth. Cook on low til dinnertime, appoximately 8-10 hours.
- I will set this up to cook before I go to work and when I get home at around 5, it's ready. Add microwaved and chopped potatoes to each bowl if you want a heartier soup.
- Remove bay leaves before serving.
Nutrition Facts : Calories 112.6, Fat 0.8, SaturatedFat 0.2, Sodium 961.1, Carbohydrate 21, Fiber 5.7, Sugar 8.1, Protein 6.3
BEEFY VEGETABLE SOUP
This beefy vegetable soup is perfect if you are feeding a crowd, but can easily be scaled down.
Provided by Linda Yutzy
Categories Beef Soup
Time 2h20m
Yield 120
Number Of Ingredients 15
Steps:
- In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
- In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.
Nutrition Facts : Calories 137 calories, Carbohydrate 16.3 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 0.8 g, Sodium 482.1 mg, Sugar 3.6 g
BEEFY SWEET POTATO SOUP
I hate being cold, but one of the best remedies for that is warm soup. I took my mother's water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. -Lisa Cooper, Leander, Texas
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 792mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
BEEFY VEGETABLE SOUP
This recipe is from Light and Tasty Magazine. It's a chunky soup loaded with tender beef stew meat, carrots, potatoes and green beans.
Provided by Juenessa
Categories Meat
Time 2h10m
Yield 3 1/4 quarts
Number Of Ingredients 17
Steps:
- In a large kettle or Dutch oven, brown beef over medium heat in oil.
- Add the broth, water and soy sauce.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 hour.
- Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
- Bring to a boil.
- Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
- Add corn and beans.
- Bring to a boil.
- Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
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